This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Green Bean Salad
24 cherry tomatoes
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons finely chopped green onions (or slivers of red onion)
1 tablespoon minced garlic
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil
Addition: Crumbled feta
Cut cherry tomatoes into halves
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil and feta, if using.